no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
1 |
Atomic Force Microscopy of A-Gliadin Fibrils and in situ Degradation
|
McMaster, T.J. |
|
2000 |
31 |
3 |
p. 281-286 6 p. |
article |
2 |
Comparative Enzyme Kinetics of Two Allelic Forms of Barley ( Hordeum vulgare L.) Beta -amylase
|
Ma, Y. |
|
2000 |
31 |
3 |
p. 335-344 10 p. |
article |
3 |
Contents and Index, Vol. 31
|
|
|
2000 |
31 |
3 |
p. i-vi nvt p. |
article |
4 |
Contribution of Major Ingredients during Baking of Biscuit Dough Systems
|
Chevallier, S. |
|
2000 |
31 |
3 |
p. 241-252 12 p. |
article |
5 |
Direct Evidence that the Number and Location of Cysteine Residues affect Glutenin Polymer Structure
|
Lindsay, M.P. |
|
2000 |
31 |
3 |
p. 321-333 13 p. |
article |
6 |
Effect of Barley Fibres and Barley Intake on the Ileal Endogenous Nitrogen Losses in Piglets
|
Leterme, P. |
|
2000 |
31 |
3 |
p. 229-239 11 p. |
article |
7 |
Effect of Chemical Treatments on Polyphenols and Malt Quality in Sorghum
|
Beta, T. |
|
2000 |
31 |
3 |
p. 295-302 8 p. |
article |
8 |
Effects of Flour Particle Size on the Textural Properties of Flour Tortillas
|
Wang, L. |
|
2000 |
31 |
3 |
p. 263-272 10 p. |
article |
9 |
Ferulic Acid Dehydrodimers in Rye( Secale cereale L.)
|
Andreasen, M.F. |
|
2000 |
31 |
3 |
p. 303-307 5 p. |
article |
10 |
Interrelationships of Protein Composition, Protein Level, Baking Process and the Characteristics of Hearth Bread and Pan Bread
|
Færgestad, E.M. |
|
2000 |
31 |
3 |
p. 309-320 12 p. |
article |
11 |
Interspecific and Intraspecific Variation in Grain and Groat Characteristics of Wild Oat ( Avena ) Species: Very High Groat (1→3),(1→4)-β- D -glucan in an Avena atlantica Genotype
|
Welch, R.W. |
|
2000 |
31 |
3 |
p. 273-279 7 p. |
article |
12 |
Maize Starch Biphasic Pasting Curves
|
Nelles, E.M. |
|
2000 |
31 |
3 |
p. 287-294 8 p. |
article |
13 |
Production of Proteases by Fusarium Species Grown on Barley Grains and in Media Containing Cereal Proteins
|
Pekkarinen, A. |
|
2000 |
31 |
3 |
p. 253-261 9 p. |
article |